Serve this refreshing cooler on a hot day-it's perfect with spicy Mexican food. Because we only include a tiny amount of seeded serrano pepper, the beverage doesn't become very spicy but picks up the "green" vegetal flavors of the pepper. Use the remaining serrano pepper in your favorite salsa recipe, or toss it into a lime-based salad dressing with cilantro.

Jeanne Kelley
Recipe by Cooking Light June 2010

Gallery

Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a blender; process until smooth. Add 3 cups water; cover and refrigerate the mixture overnight.

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  • Strain cucumber mixture through a fine sieve over a pitcher; discard solids. Serve over ice; garnish with lime or cucumber slices, if desired.

Nutrition Facts

54 calories; fat 0.1g; saturated fatg; mono fatg; poly fatg; protein 0.2g; carbohydrates 14g; fiber 0.2g; cholesterolmg; iron 0.1mg; sodium 6mg; calcium 11mg.